Eggs Benedict Casserole Recipe

Introduction

Eggs Benedict Casserole is a delightful twist on the classic brunch favorite. This make-ahead dish combines savory Canadian bacon, English muffins, and a rich hollandaise sauce for an easy, crowd-pleasing breakfast or brunch option.

Ingredients

• Cooking spray
• 2 cups milk or half and half
• 8 eggs
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp fresh ground black pepper
• 6 English muffins, cut into 1” cubes
• 12 ounces Canadian bacon or ham, chopped
• Chives or green onions, for garnish
• Paprika, for garnish
• 1 (0.9 oz.) package Knorr’s Hollandaise Sauce mix
• 1 cup milk (for sauce)
• ½ cup butter (for sauce)

Instructions

1. Step 1: In a medium bowl, whisk together the eggs, 2 cups of milk, onion powder, salt, and pepper. Set aside.
2. Step 2: Spray a 9×13-inch casserole dish with cooking spray.
3. Step 3: Scatter half of the Canadian bacon evenly across the bottom of the dish.
4. Step 4: Layer the cubed English muffins on top of the Canadian bacon, then add the remaining Canadian bacon over the muffins.
5. Step 5: Pour the egg mixture evenly over the layered ingredients.
6. Step 6: Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to meld and the bread to soak.
7. Step 7: The next morning, remove the plastic wrap and let the casserole sit on the counter while you preheat your oven to 375°F (190°C).
8. Step 8: Cover the casserole with foil and bake for 30 minutes.
9. Step 9: Remove the foil and bake uncovered for an additional 15 minutes, or until a knife inserted into the center comes out clean.
10. Step 10: Prepare the hollandaise sauce by following the package instructions, using 1 cup of milk and ½ cup of butter.
11. Step 11: Pour the warm hollandaise sauce over the baked casserole, then garnish with chopped chives or green onions and a sprinkle of paprika before serving.

Tips & Variations

• Use day-old English muffins for better texture as they absorb the egg mixture without becoming too soggy.
• Substitute Canadian bacon with cooked sausage or smoked salmon for a different flavor profile.
• For extra richness, use half and half instead of milk in the egg mixture.
• Add a handful of shredded cheddar or gruyere cheese between layers for a cheesy variation.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the egg mixture or a dash of hot sauce to the hollandaise.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and warm in a 350°F (175°C) oven for about 15 minutes to maintain texture. The hollandaise sauce is best served fresh; if storing separately, reheat gently on the stove or in the microwave, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the same day instead of overnight?

Yes, you can assemble and bake it immediately, but letting it sit overnight helps the bread soak up the egg mixture fully, resulting in a moister and more flavorful casserole.

Can I make the hollandaise sauce from scratch instead of using a mix?

Absolutely! Homemade hollandaise sauce with egg yolks, butter, and lemon juice adds a fresh touch, though it requires careful whisking and temperature control. Using a mix is a convenient shortcut that still delivers delicious results.

Eggs Benedict Casserole Recipe

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★★★★★

4.6 from 54 reviews

This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining layers of Canadian bacon, English muffins, and a rich egg custard baked to perfection. Topped with a creamy homemade hollandaise sauce and garnished with chives and paprika, this make-ahead casserole is perfect for a crowd and easy to prepare the night before.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 12 hours 15 minutes (including overnight refrigeration)
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• Cooking spray
• 2 cups milk or half and half
• 8 eggs
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp fresh ground black pepper
• 6 English muffins, cut into 1” cubes
• 12 ounces Canadian bacon or ham, chopped
• Chives or green onions, for garnish
• Paprika, for garnish

For the Sauce:

• 1 (0.9 oz) package Knorr’s Hollandaise Sauce mix
• 1 cup milk
• 1/2 cup butter

Instructions

1. Prepare the egg mixture: In a medium bowl, whisk together the 8 eggs, 2 cups of milk, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon fresh ground black pepper until well combined. Set aside.
2. Prepare the casserole dish: Spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
3. Layer the ingredients: Scatter half of the chopped Canadian bacon evenly over the bottom of the casserole dish. Next, place the cubed English muffins in an even layer on top of the bacon. Spread the remaining Canadian bacon over the muffin cubes.
4. Add the egg mixture: Pour the prepared egg mixture evenly over the layered ingredients, ensuring everything is covered.
5. Refrigerate overnight: Cover the casserole dish tightly with plastic wrap and place it in the refrigerator overnight to allow the flavors to meld and the bread to soak up the egg custard.
6. Bake the casserole: The next morning, remove the plastic wrap and let the dish sit at room temperature while you preheat the oven to 375°F (190°C). Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 15 minutes or until a knife inserted into the center comes out clean.
7. Prepare the hollandaise sauce: While the casserole bakes, prepare the hollandaise sauce according to the package instructions, using 1 cup of milk and 1/2 cup of butter.
8. Serve: Once the casserole is done, pour the warm hollandaise sauce evenly over the top. Garnish with chopped chives or green onions and a sprinkle of paprika for color and flavor. Serve immediately for a delicious brunch treat.

Notes

• You can substitute Canadian bacon with ham or turkey for variation.
• For a richer custard, use half and half instead of milk.
• This casserole can be prepared up to 24 hours in advance, making it perfect for holiday breakfasts.
• Make sure to cover the casserole while baking to keep it moist and unveil it towards the end to brown the top.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Keywords: Eggs Benedict Casserole, Breakfast Casserole, Brunch Recipe, Make-Ahead Breakfast, Hollandaise Sauce, Canadian Bacon Casserole